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This recipe is a refreshing take on carrot salad. The texture is satisfying and the paprika gives it a delicious smokiness. Since the food processor does most of the heavy lifting, this salad is pretty easy to make.
Ingredients
 extra-virgin olive oil 1/4 cup
 honey1 tbsp
 lemon juice3 tbsp
 smoked paprika 1/2 tsp
 cayenne pepper1 pinch
 salt
to taste
 pepper 1/2 tsp
 carrots1 lb
bunched with tops on, organic, scrubbed well with skin-on, cut into 1-inch pieces
  pistachios 3/4 cup
 pomegranate seeds 1/2 cup
 mint 1/2 cup
minced
 salt1 tsp
 pomegranate seeds 1/2 cup

cookware

food processor
large bowl
1
Pulse the pistachios 10-12 times until coarsely chopped. Transfer into a small bowl.
2
In a large bowl, whisk the oil, honey, lemon juice, salt, pepper, paprika, and cayenne.
3
Process the carrots in the empty food processor for 10-20 seconds until finely chopped. Scrape down the sides of the bowl as needed. Transfer the carrots to the large bowl containing the dressing.
4
Add half the pistachios, pomegranate seeds, and mint to the salad and toss to combine. Season with salt if needed.
5
Transfer the salad to serving dish and top with the rest of the pistachios and pomegranate seeds.
Source

January-February 2018 issue of Cook's Illustrated

Allergens

nuts